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TBird
Park Slope, Brooklyn
Wine Connoisseur
Posts:5219
 | | 10/22/2003 6:19 PM |
| with halloween right around the corner, what are some of your favorite things to do with pumpkins(all right perverts, get THAT out of your minds    )? i'll start!
Pumpkin Lasagne
Total time: About 2 1/2 hours
Servings: 8 to 10
Note: Another Brie-like cheese may be substituted for Taleggio.
1 small pumpkin, about 3 pounds
1 head garlic, outer husk removed, cloves separated
2 tablespoons olive oil
Salt and freshly ground pepper to taste
Pinch cayenne
3 cups milk
1 bay leaf
3 tablespoons butter
3 tablespoons flour
Freshly grated nutmeg to taste
1 cup freshly grated pecorino Romano
1/2 pound fresh lasagna sheets
1/4 pound thinly sliced prosciutto, diced
1/2 pound firm Taleggio, cut or broken into small dice
1. Heat the oven to 350 degrees. Cut the pumpkin in half and scrape out the seeds. Place the pumpkin cut-side down on a baking sheet and bake until soft, 45 minutes to 1 hour. Arrange the garlic cloves in a very small baking dish, add the olive oil and cover with foil. Bake until very soft, about 30 to 35 minutes.
2. When the pumpkin is cooked, drain it cut-side down in a colander, spoon out the meat, then mash it lightly. (It does not have to be smooth, but if it is too stringy, pulse it a few times in a food processor.) Season generously with salt and pepper to taste and a little cayenne. Set aside.
3. When the garlic is cooked, squeeze the pulp out of the skins and set it aside (reserve the oil for another use).
4. Bring a large pot of salted water to a rolling boil to cook the lasagna sheets.
5. Warm the milk in a saucepan with the bay leaf. Melt the butter in a second saucepan over medium heat. Whisk in the flour and cook, whisking, until bubbly and smooth. Discard the bay leaf and whisk in the milk. Cook until thick enough to coat the back of a wooden spoon. Add the garlic, mashing with a spoon to smooth into the sauce. Season with nutmeg, salt and pepper and stir in half the grated pecorino. Keep warm.
6. Cook the lasagna until just al dente, about 1 1/2 to 2 minutes. Drain well.
7. Spread one-quarter (about three-fourths cup) of the white sauce in the bottom of a 7- by 10-inch baking dish. Place a layer of lasagna sheets on top to cover, then spoon on half the pumpkin, spreading to cover completely. Top with another layer of lasagna sheets, one-quarter of the white sauce and all the prosciutto. Place a layer of lasagna sheets on top and arrange the Taleggio bits evenly over it. Top with another layer of lasagna sheetsa, then with the remaining pumpkin, and finally with a last layer of lasagna sheets, pressing down if necessary to fit into the pan. Spread the remaining white sauce over the top to cover completely. Sprinkle with the remaining pecorino. Place on a baking sheet to catch drips and bake until the top is browned and bubbly, 40 to 45 minutes. | | | |
| Lee Ann
Barrel Filler
Posts:1232
| | 10/22/2003 6:31 PM |
| Thanks for the recipe- I love anything pumpkin!! My bday is in Nov. and I always ask for a Pumpkin Pie instead of cake.
The best dessert I ever had was in LA last year at The LA Farm it was a Pumpkin Meringue Pie, the meringue on top was slightly carmelized like toasted marshmallows- totally awesome! | | | |
| TBird
Park Slope, Brooklyn
Wine Connoisseur
Posts:5219
| | 10/22/2003 6:41 PM |
| cool! we went to a restaurant this past week in downtown l.a. named "Zucca" which somehow, somewhere means "pumpkin". anyways, next time in town you should check it out. the pumpkin items on the menu were out of this world delicious!
here's another favorite:
pumpkin ragout with chorizo & shiitake mushrooms
Total time: About 1 1/2 hours
Servings: 4
Note: Use Spanish chorizo.
1 poblano chile
1 small pumpkin (3 to 3 1/2 pounds)
5 tablespoons olive oil, divided
1 teaspoon coarse sea salt
1 pound shiitake mushrooms, stemmed and wiped clean
1 tablespoon tamari or soy sauce
2 cups beef or vegetable stock
4 ounces chorizo, cut into thin, half-moon slices
2 leeks, white part only, washed well and thinly sliced
2 cloves garlic, peeled and minced
2 tablespoons chopped fresh sage
1. Char the poblano over a gas flame or under the broiler until black and blistered on all sides. Cool, then slip off the skin and remove the seeds. Cut the flesh into medium dice and set aside.
2. Heat the oven to 350 degrees.
3. Peel and seed the pumpkin. Cut half the flesh into 1-inch cubes and half into 1/2-inch cubes (the smaller cubes will soften to thicken the sauce). Heat 2 tablespoons of the olive oil in a large skillet over high heat. Add pumpkin cubes and add the salt. Cook, shaking pan or flipping pumpkin with a spatula, until edges start to caramelize, about 10 minutes. Remove with a slotted spoon to a Dutch oven or a deep casserole.
4. Quarter the shiitakes. Add 2 tablespoons of the oil to the skillet and heat briefly, then add the shiitakes. Lower the heat to medium and cook, shaking the pan or stirring, until the shiitakes are starting to soften, about 5 minutes. Stir in the tamari and cook 5 minutes longer, until the shiitakes are tender. Add to the pumpkin.
5. Deglaze the skillet with 1/2 cup of the stock, scraping the bottom, then pour it into the Dutch oven. Pour the remaining 1 tablespoon of oil into the skillet and add the chorizo. Saute briefly, then add the leeks and garlic and cook, stirring constantly, until soft, 5 to 7 minutes. Add to pumpkin and shiitakes. Deglaze pan again with another 1/2 cup of stock and scrape into the Dutch oven. Add the diced poblano, sage and remaining 1 cup of stock and mix well. Taste and adjust seasoning.
6. Cover the pan and bake, stirring occasionally, until the largest cubes of squash are tender but not falling apart, 35 to 45 minutes. Serve immediately, in shallow bowls. | | | |
| TBird
Park Slope, Brooklyn
Wine Connoisseur
Posts:5219
| | 10/22/2003 6:48 PM |
| ok, i'll entertain/indulge myself here!LOL
Pumpkin Tarte Tatin
Note: Use sugar (pie) pumpkin or cheese pumpkin. The goat cheese can be omitted and the warm tarte served instead with crème fraîche. Puff pastry can substituted for the pie crust.
1 1/4cups flour
1/4 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
8 tablespoons unsalted butter, chilled
About 1/4 small (3 to 3 1/2 pounds) pumpkin
1 tablespoon olive oil
4 tablespoons butter, divided
1 1/2 cups thinly sliced onions
Coarse sea salt
2 tablespoons chopped fresh thyme, divided
1 tablespoon pumpkin seed oil (or olive oil)
Pepper
1/2cup heavy cream
1 ounce soft goat cheese
1. For the crust, combine the flour, salt and pepper in a mixing bowl and toss with a fork to mix well. Cut the chilled unsalted butter into one-quarter-inch pieces and rub into the dry ingredients with fingertips until the mixture resembles very coarse meal. Sprinkle with 2 tablespoons ice water and toss until the ingredients cling together, adding 1 tablespoon more water if necessary. Pull together into a ball and knead very lightly, then pat out into a thick round on wax paper. Wrap the dough in the wax paper and chill it while cooking the pumpkin.
2. Heat the oven to 375 degrees. Peel and seed the pumpkin and cut it into one-quarter-inch-thick slices.
3. Combine the olive oil and 2 tablespoons of the butter in a 10-inch (measured across the top) nonstick, ovenproof skillet over medium-low heat. Add the onion, salt to taste and half the thyme and sauté, stirring often, until very soft and caramelized, about 20 to 25 minutes. Transfer to a bowl.
4. Wipe the skillet clean and add the remaining butter and the pumpkin seed oil; melt over medium heat. Arrange the pumpkin slices in the skillet in slightly overlapping layers, but with most of the pumpkin flat on the skillet so the surfaces will caramelize. The pumpkin should cover the bottom completely. Sprinkle with the remaining thyme and season with salt and pepper. Cook over medium-high heat until the bottom slices start to caramelize, about 5 minutes. Reduce the heat to the lowest setting, cover the skillet and cook until the pumpkin is soft but not falling apart, about 10 minutes. Drizzle with the cream and remove from the heat. Crumble the goat cheese and scatter the onions evenly over the pumpkin.
5. Cut a sheet of wax paper into a 10-inch round. On a lightly floured surface, roll out the dough under the sheet to make a crust, using the sheet as a guide. Remove the wax paper and carefully fit the crust over the pumpkin, tucking and crimping the perimeter to seal it completely.
6. Bake in the top third of the oven for 30 to 35 minutes, until the crust is browned. Using a small spatula around the edges of the skillet to release the crust, immediately unmold the tarte onto a serving platter (place a platter over the skillet and invert it). Cut it into wedges and serve warm or hot. | | | |
| Eric White
San Ramon, CA
Advanced Sommelier
Posts:9247
| | 10/22/2003 6:56 PM |
| Remove seeds from pumpkin and place on a cookie sheet. Salt liberally and bake at 400 degrees until brown. Serve. | | | |
| TBird
Park Slope, Brooklyn
Wine Connoisseur
Posts:5219
| | 10/22/2003 6:58 PM |
| Pumpkin Chili Mexicana
1 pound ground beef (turkey or any meat substitute you like) ¾ cup chopped onion ½ cup diced, each: red and green bell peppers 1 garlic clove, minced 2 (14.5-ounce) cans diced tomatoes, including liquid 1 (15-ounce) can each: pumpkin, tomato sauce and kidney beans, drained
1 (4-ounce) can diced green chilies ½ cup frozen or fresh corn kernels 1 tablespoon chili powder 1 teaspoon each: ground cumin and salt ½ teaspoon freshly ground black pepper
Crumble ground beef in a colander suspended over a 3- to 4-quart casserole. Sprinkle onion, red and green bell peppers and garlic over meat. Stirring midway through cooking, microwave on high 7 minutes. Discard grease and place meat mixture in same casserole.
Add tomatoes, pumpkin, tomato sauce, kidney beans, chilies, corn, chili powder, cumin, salt and pepper; stir to blend. Cover with lid or vented plastic wrap and microwave on high 8 minutes. Stir, cover and microwave on medium 12 minutes.
Accompany with grated Cheddar cheese, diced green onion and sour cream. | | | |
| TBird
Park Slope, Brooklyn
Wine Connoisseur
Posts:5219
| | 10/22/2003 7:03 PM |
| arugula and roasted pumpkin salad with blue cheese and pecans
Note: Dark green pumpkin seed oil and aleppo pepper, a sweet-hot chile powder, are available at restaurant supply stores, specialty cooking stores and well-stocked markets. You may substitute walnut oil or peanut oil, and any other chile powder.
1/4cup pecan halves
3 cups peeled and seeded pumpkin, cut into 1-inch cubes
5 tablespoons pumpkin seed oil, divided
1/4teaspoon aleppo pepper
1/2 teaspoon coarse sea salt, or to taste
1 tablespoon Sherry vinegar
1 teaspoon Dijon mustard
1 small shallot, peeled and minced
Freshly ground black pepper to taste
2 small bunches arugula, trimmed, washed and dried well
1/4 pound (1 cup crumbled) good blue cheese
1. Heat the oven to 300 degrees. Spread the pecans in a shallow baking dish and bake until crisp, about 10 minutes. Remove from the oven and cool, then chop coarsely. Raise the heat to 375 degrees.
2. Roll the pumpkin cubes in 1 tablespoon of the pumpkin seed oil in a large bowl and season with the aleppo pepper and salt. Spread on a large baking sheet and roast until they are soft and caramelized but still holding their shape, about 20 to 25 minutes, turning with a spatula every 5 minutes. Remove from the oven and cool to room temperature.
3. Whisk together the Sherry vinegar, mustard and minced shallot in a small bowl with salt and black pepper to taste. Whisk in the remaining oil until emulsified. Place the arugula in a salad bowl and drizzle the dressing over it to taste; you may not need it all. Toss until the greens are lightly coated.
4. Divide the greens among the serving plates and arrange the pumpkin cubes on top of each. Sprinkle with the blue cheese and toasted pecans and serve at once. | | | |
| Budman
Master of Wine
Posts:11877
| | 10/22/2003 8:08 PM |
| | WOW! He can cook AND tell jokes too! What a stud! | | | |
| Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13711
| | 10/22/2003 8:14 PM |
| | Yes, but call he tell us jokes about cooking pumpkins? That's what I wanna know! | |
www.roguefood.com -- www.cellartracker.com | |
| Budman
Master of Wine
Posts:11877
| | 10/22/2003 8:17 PM |
| TJ...
Based on what he's posted so far, he probably has about ten of them!!! | | | |
| TBird
Park Slope, Brooklyn
Wine Connoisseur
Posts:5219
| | 10/22/2003 8:22 PM |
| What do you get when you divide the diameter of a pumpkin by it's circumference? Pumpkin Pi.
don't get me started.  | | | |
| Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13711
| | 10/22/2003 8:51 PM |
| Funny!
Interesting, too, we have a user namedPunkin Pie | |
www.roguefood.com -- www.cellartracker.com | |
| Corkage
Grape Puncher
Posts:975
| | 10/23/2003 1:20 PM |
| | Tbird, love the recipes and the jokes. Keep them coming. But a question: have you tried these recipes and do you laugh at your jokes? | | | |
| Corkage
Grape Puncher
Posts:975
| | 10/23/2003 2:19 PM |
| This is a Rick Bayless recipe from Bon Appetit. I'm a huge Rick Bayless fan.
SPICY GRILLED CHICKEN WITH CREAMY PUMPKIN MOLE SAUCE
2 dried ancho chiles,* stemmed, seeded, torn into large pieces
4 1/2 tablespoons vegetable oil
1 3-inch-diameter slice white onion (1/2 inch thick), separated into rings
2 garlic cloves, peeled
1 5x3x1/2-inch-thick slice country white bread, crust trimmed
3/4 cup drained canned diced tomatoes
3 1/2 cups low-salt chicken broth
4 canned chipotle chiles*
1 cup canned pure pumpkin
1/3 cup whipping cream
2 teaspoons dark brown sugar
8 skinless boneless chicken breast halves
Fresh cilantro sprigs
Lime wedges
Heat heavy large pot over medium heat. Add chile pieces; toast until aromatic and lighter in color around edges, pressing with potato masher or back of fork and turning pieces, about 2 minutes. Set aside one 2-inch piece of chile for garnish; transfer remaining pieces to medium bowl. Cover chiles in bowl with hot water; soak until soft, about 30 minutes.
In same large pot, heat 1 1/2 tablespoons oil over medium-high heat. Add onion rings and garlic. Sauté until brown, about 4 minutes. Transfer to processor, leaving oil in pot. Add bread slice to pot; cook until golden, about 30 seconds per side. Transfer bread to processor (reserve pot). Add tomatoes to processor. Puree mixture until smooth. Transfer tomato puree to small bowl (do not clean processor).
Drain ancho chiles and place in processor. Add 1/2 cup broth and 2 chipotle chiles. Puree until smooth.
Add 1 tablespoon oil to reserved pot. Heat over medium-high heat. Add ancho chile puree; cook until puree thickens and darkens, stirring often, about 1 1/2 minutes. Add tomato puree. Simmer until thick, stirring often, about 4 minutes. Whisk in pumpkin and 3 cups broth. Bring to boil. Reduce heat to medium-low. Simmer until mole thickens and reduces to 3 1/3 cups, about 30 minutes. Whisk in cream and sugar. Season to taste with salt.
Puree 2 tablespoons oil and 2 chipotle chiles in small processor or force through sieve to make thick glaze. Transfer to bowl. (Mole and glaze can be made 3 days ahead. Cover separately and chill.)
Prepare barbecue (medium-high heat). Rewarm mole. Spread chipotle glaze thinly over both sides of chicken breasts. Sprinkle chicken generously with salt. Grill until cooked through, about 5 minutes per side. Transfer chicken to plates. Spoon mole over each. Crumble reserved ancho chile piece; sprinkle over chicken. Garnish with cilantro sprigs and lime.
*Dried ancho chiles and chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets. | | | |
| Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13711
| | 10/23/2003 3:06 PM |
| | This recipe looks great Corky! | |
www.roguefood.com -- www.cellartracker.com | |
| TBird
Park Slope, Brooklyn
Wine Connoisseur
Posts:5219
| | 10/23/2003 6:21 PM |
| Quote:
Tbird, love the recipes and the jokes. Keep them coming. But a question: have you tried these recipes and do you laugh at your jokes?
yes and yes.  | | | |
| Corkage
Grape Puncher
Posts:975
| | 10/27/2003 7:38 PM |
| T-Bird: Inspired (yet again) by your thread, our wine dinner theme this weekend is pumpkin. Five courses:
1. Curried pumpkin soup
2. TBD
3. Pumpkin ravioli w/ brown butter sage sauce
4. Pumpkin-shitake risotto, smoked duck breast, sugar plum madeira wine reduction
5. pumkin pie
I'd do the scallop w/ pumpkin, shitake pancetta ragout & truffle oil for course #2, but it means I'd have to cook 2 courses and I've learned now that one course for 10 people is enough work. I'm doing the duck/risotto course.
The wines are TBD, but I think I'm pairing a pinot noir with the duck. | | | |
| TBird
Park Slope, Brooklyn
Wine Connoisseur
Posts:5219
| | 10/27/2003 8:26 PM |
| | sounds incredible! to get away from the "norm", i'd consider replacing the "normal" pumpkin pie with the pumpkin tarte tatin recipe above..?? just a suggestion... | | | |
| Corkage
Grape Puncher
Posts:975
| | 10/27/2003 8:34 PM |
| | I'm with you on the tarte tatin, or even pumpkin creme brulee as the dessert. but I'm not making the dessert so I'm at the mercy of the baker for the evening. | | | |
| TBird
Park Slope, Brooklyn
Wine Connoisseur
Posts:5219
| | 10/27/2003 8:44 PM |
| got it..
yummmm pumpkin creme brulee.....  | | | |
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